Champagne for Two (© Photographer: Bliz | Agency: Dreamstime.com)

A Happy, Healthy & Prosperous New Year to You & All Your Loved Ones!

And Many Thanks to All Who Contributed to the Success Of American Feast in 2011!

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When it comes to dazzling dinner guests this classic dessert from the Big Easy is a sure show stopper. During my time at Commander's Palace in New Orleans' Garden District, diners were always delighted when it was flambe'd on a gueridon right at their table. If you're planning to prepare an intimate dinner for two for New Year's Eve, this dessert could just set your night afire!

The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. For even more richness, try using velvety custard vanilla ice cream for this classic.

Ingredients for 2 Servings

• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream

Preparation

1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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Artichokes in Garden (©photo by Matthew Bridges, courtesy of morgueFile.com)

Nerw year's Eve is fast approaching and it’s decision time on what to serve guests or bring to a friend’s home. To get a healthy recipe that would go over well with any number of folks we turned to our friend Alison Lewis. Alison is a cooking enthusiast and quite an entrepreneur, developing recipes for food magazines, public relations companies and food companies. She also does TV work and launched a food blog this past October, Ingredients, Inc. Before striking out on her own Alison was the Food Editor for the excellent Southern Living magazine.

“Whether it’s a huge football game like the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This version works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.”

Ingredients for 12 Servings

• 1 Teaspoon extra virgin olive oil
• 1 Medium onion, finloves garlic
• 1 (14-ounce) Can quartered artichoke hearts, drained
• 1 (10-ounce) Package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 Cup reduced-fat sour cream
• 2 Tablespoons reduced-fat mayonnaise
• 1/2 Cup (about 4 ounces) reduced-fat cream cheese
• 1/2 Cup shredded 2% milk cheddar cheese
• 1/4 Cup shredded Swiss cheese
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• Pita wedges or crudites, for serving chopped (about 1 1/2 cups)

Preparation

1. Preheat oven to 350F.

2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.

3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

Alison Herself

If you’d like to visit Alison’s terrific blog site for more of her enticing recipes go to: Ingredients, Inc.

Try this recipe with Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Christmas Ornaments (photo by Jane M. Sawyer, courtesy of morguefile.com)

"Happy, happy Christmas, that can win us back to the delusions of our childish days; that can recall to the old man the pleasures of his youth; that can transport the sailor and the traveller, thousands of miles away, back to his own fire-side and his quiet home!" -Charles Dickens, The Pickwick Papers, 1836

"I will honor Christmas in my heart, and try to keep it all the year." -Charles Dickens

And a Very Happy & Healthy New Year to You & Your Loved Ones!

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Free Grazing Calf (©photo by Matthew Hull, courtesy of morgueFile.com)

"We found inadequate, overgrazed pasture adjacent to their milking facility, and we were told by Shamrock employees that the confined cows had not been out in weeks," said Mark A. Kastel of the Cornucopia Institute.

An industrial-scale organic dairy, located south of Phoenix in the desert Southwest, is poised to lose its USDA organic certification. The enforcement action at Shamrock Farms is the result of a USDA investigation into organic livestock management practices that was triggered by a formal complaint from The Cornucopia Institute.

Shamrock operates a massive dairy that was milking approximately 16,000 cows at the time of an inspection by Cornucopia staff in 2008. Between 700 and 1,100 of the cows at the split operation were in the organic milk herd; the remainder were part of a conventional dairy that is part of the same sprawling complex. Shamrock is Arizona's first-ever certified organic dairy.

"We found inadequate, overgrazed pasture adjacent to their milking facility, and we were told by Shamrock employees that the confined cows had not been out in weeks," said Mark A. Kastel, Senior Farm Policy Analyst for Wisconsin-based Cornucopia Institute, an organic industry watchdog.

Federal organic regulations require that cows be grazed, and the practice has been a contentious issue in the organic arena. A number of factory-scale dairies — some milking thousands of cows each — have been spotlighted by Cornucopia's investigations for skirting the law. Formal complaints to the USDA from the farm policy group have led to similar enforcement actions against other giant dairies that they say are "masquerading as organic."


Calf Housing at Shamrock (©photo courtesy of Cornucopia Institute)

"As an organic dairy farmer who believes in and follows the law, I am upset that outfits like Shamrock are allegedly cheating and deceiving organic consumers," said John Boere, a Modesto, California dairy producer who ships his milk to Organic Valley, a cooperative of primarily family farmers. "Over the past few years there has been a surplus of organic milk, which injured plenty of farms like mine. Ethical producers like me could have recovered some of our income if certifiers and the USDA had been doing their jobs," added Boere.

Shamrock's organic certifier, Quality Assurance International, has been asked by the USDA to handle the suspension.

"This dairy operation never should have been certified in the first place," Kastel noted, "and it's unacceptable that it took more than three years from the time of our complaint to the announcement of this enforcement action. There's simply no excuse for this level of foot-dragging and procrastination at a USDA administration that proclaimed this the 'age of enforcement.'"

The Wisconsin-based organization has been increasingly critical of the Obama/Vilsack administration at the USDA for failing to live up to its own rhetoric, and high expectations after appointing widely respected industry participants to run the National Organic Program.

"We filed the formal legal complaint against Shamrock towards the end of the Bush administration," said Kastel. “This kind of delay, as consumers apparently were continuing to unknowingly buy fraudulent organic milk, is a grave disservice and abdication of the USDA's congressional mandate to protect the industry from improprieties."

Shamrock Food Company's milk and sour cream products are distributed in the Rocky Mountain and Southwest regions and available at such retailers as Walmart.

The Cornucopia Institute

The Cornucopia Institute, with almost 6,000 members, has more organic farmer-members than any other policy group in the country. On the organization's website (www.cornucopia.org) pictures of Shamrock's industrial-scale dairy can be viewed in the photo gallery.

"At a time when conventional and organic dairy producers are all being squeezed by extraordinarily high feed prices, there is no doubt that large corporate-owned, vertically-integrated operations like Shamrock put downward pressure on farm gate prices," said Will Fantle, Cornucopia's Research Director. "If this dairy was indeed violating the law, they have taken profits out of the pockets of hard-working family farmers in the Southwest."

Cornucopia has also produced an online scorecard for consumers rating all organic dairy brands sold in grocery stores around the country for their adherence to the spirit and letter of the federal law and regulations governing organic food and agriculture.

"The good news for organic consumers in the Southwest, and elsewhere, is that based on our research 90% of all organic dairy brands are produced with high integrity," Kastel affirmed. "In every market buyers can find organic milk, cheese and yogurt, butter and ice cream that truly respect organic consumers' values and the federal law. Scofflaws like Shamrock are unfortunate aberrations."

Flagrant Violation of the Law

The Cornucopia Institute was formally notified by the USDA that it had completed its investigation of Shamrock's Arizona dairy by referring the 2008 complaint to the operation's certifier, Quality Assurance International (QAI).

"Since Shamrock, based on our allegations, was in flagrant violation of the law, which should have been evident to its certifier, upon initial inspection and on subsequent annual inspections, we question the propriety of the USDA depending on QAI rather than conducting their own investigation," said Fantle.

In the past, when Cornucopia filed formal legal complaints against other industrial dairy operations, such as Aurora Dairy in Colorado, which USDA investigators found was in "willful" violation of federal law, the certifier was also found complicit and was initially earmarked, by the USDA, for suspension.

In 2007, another giant dairy certified by QAI, owned by Case Vander Eyk Jr., in Pixley, California milking 10,000 cows, in a split operation, also lost its organic certification after a Cornucopia investigation and subsequent legal complaint.

"The USDA's job, operating an accreditation program, is to assure that the certifiers are performing their duties properly," said Fantle. "Subcontracting investigations to certifiers, when serious allegations crop up, when the certifier itself could also be responsible, is inappropriate."

The USDA's letter to Cornucopia states that, "QAI issued a Letter of Proposed Suspension to Shamrock" and that the corporation has appealed the action and their milk remains in the market.

"Besides the unacceptable delay, what is outrageous about this notice is its lack of transparency," added Fantle. The USDA has refused, thus far, to release the actual Letter of Proposed Suspension, breaking from tradition.

"Even the Bush administration was willing to inform the public when an enforcement action took place and fully delineate the violations that were confirmed," lamented Kastel.

Although, on at least one occasion, The Cornucopia Institute was forced to sue the Bush USDA in order to compel the release of documents that the public was legally entitled to, it now states it is more disappointed in the Obama administration's approach to openness at the USDA.

"This isn't exactly news, as the mindset of the Obama administration has been well documented in the media, including the New York Times, in terms of their increasing levels of secrecy, after professing, as President Obama took office, its commitment to transparency. This level of secrecy is highly disappointing to find at the National Organic Program (NOP),” said Kastel.

"There wasn't anything positive in terms of governmental openness at the NOP during the Bush years, but now we find that documents that had been previously released are being withheld. What’s more, when the Department now complies with Freedom of Information Act (FOIA) requests most of the documents are so heavily redacted they are rendered useless to the public and media endeavoring to understand whether or not our regulators are properly enforcing the law," Kastel added.

About The Cornucopia Institute

The Cornucopia Institute is dedicated to the fight for economic justice for the family-scale farming community. Through research, advocacy and economic development our goal is to empower farmers both politically and through marketplace initiatives. Its Organic Integrity Project acts as a corporate watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit. We will actively resist regulatory rollbacks and the weakening of organic standards to protect and maintain consumer confidence in the organic food label.

To learn more, go to: The Cornucopia Institute

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com

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Snow Covered Leeks (© Rainer | Dreamstime.com)

Wintry weather and early sundowns can leave you feeling a little blue, but there are some seasonal delicacies to brighten your mood. One that often gets overlooked is the leek, a wonderful winter vegetable in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.)

The Chef has been an enthusiast for cooking with fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.

Ingredients for Tart Filling (One 9-Inch Tart)

• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 5 Ounces of Cypress Grove’s Truffle Tremor Goat Cheese
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper

Preparation

Preheat the oven to 375 degrees F.

1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.

2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.

3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.

Ingredients for Dough for 1 Tart

• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water

Preparation of Dough

1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.

2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.

Chef Melanie Underwood

To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com

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New York Farm in Winter (©photo by Schick, courtesy of morgueFile.com)

Americans demand for fresh, local food drives growth winter markets

Agriculture Deputy Secretary Kathleen Merrigan today announced that the number of winter farmers markets is increasing. According to the updated National Farmers Market Directory, since 2010, the number of winter markets has increased 38%, from 886 to 1,225. These winter markets also account for nearly 17% of the nation's 7,222 operating farmers markets.

"Consumers are looking for more ways to buy locally grown food throughout the year," said Merrigan. "Through winter markets, American farmers are able to meet this need and bring in additional income to support their families and businesses."

Farmers markets operating at least once between November and March are considered winter farmers markets. The top 10 states for these markets are:

Winter Markets in 2011

1. New York 180 (up from 152)
2. California 153 (up from 137)
3. Pennsylvania 78 (up from 35)
4. North Carolina 73 (up from 53)
5. Ohio 50 (up from 34)
6. Maryland 48 (up from 30)
7. Florida 46 (up from 31)
8. Massachusetts 43 (up from 30)
9. Virginia* 40 (up from 21)
10. Michigan* 33 (up from 19)

* New to the top 10 list

Hoop House Technology

The expanded adoption of hoop house technology, which has enabled many smaller growers to extend their production seasons at low cost, has been a contributing factor to the growth of winter farmers markets. Hoop houses have allowed growers to produce locally-grown products for longer time periods and in colder climates.

USDA provides support to farmers markets through numerous programs, including AMS Specialty Crop Block Grants Program and Farmers Market Promotion Program. The agency also sponsors its own indoor farmers market during the winter months at USDA's headquarters in Washington, D.C. The market features local products such as fresh fruit, vegetables, meat, poultry, eggs, honey, herbs, handmade soaps, baked goods and more.

To learn more about the topic, go to: USDA National Farmers Markets

To learn more about hoop house technology, go to: Economic Potential of Using High Tunnel Hoop Houses to Produce Fruits and Vegetables

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com

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Fresh Kale (photo by MissyRedBoots, courtesy of morgueFile.com)

“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education, a terrific evening of cooking with fresh ingredients from local farms. The class was presented by Chef-Instructor Melanie Underwood. She’s been cooking with farm fresh ingredients since her days growing up on a farm in Virginia. One local and seasonal ingredient the Chef selected for the class was kale. The George Mateljan Foundation’s web site says of kale:

A tip from Chef Melanie: Use fresh garlic from your local farmers market, you’ll taste the difference.

Ingredients for 4 Servings

• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned

Preparation

1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.

2. Add garlic and cook another minute. Remove from the pan and set aside.

3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.

4. Serve immediately.

Chef Melanie Underwood

To learn more about a world class, hand-picked olive oil from Mendocino, California, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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(©photos courtesy of Lantern’s Keep, Iroquois Hotel)

Holiday season can be hectic, but there is a perfect refuge in the heart of Manhattan at Lantern's Keep

In what is an annual right in Manhattan at this time of year, throngs are making their way to Rockefeller Center to have a look at the lighted tree and the window displays of Fifth Avenue's most exclusive shops. The goods in those stores may be out of reach for the many, but a quick stroll to cozy Lantern's Keep and you can find a more affordable luxury.

Tucked away within the walls of the historic Iroquois Hotel on West 44th Street between Fifth and Sixth, the intimate, dark paneled salon serves a fine mix of classic and innovative cocktails in a lowly lit atmosphere sure to soothe weary walkers, or anyone in need of a restorative drink. Theo Lieberman holds sway behind the bar, bringing an impressive resume after working at some of the best bars in New York City. He shares the honor of serving at Lantern's Keep with his colleague, Elizabeth, who is always ready to brighten your day with a welcoming smile.

The Legendary Iroquois Hotel

Lantern's Keep may be new to the Manhattan scene having opened only this year, but its location has a long and storied history among the great hotels of the big city. The Iroquois has been making guests and even residents welcome since it opened more than 100 years ago. To this day it is a warm, friendly and family-owned hotel, a terrific alternative to the sameness of the thousands of rooms offered by the giant chains.

Perhaps the most famous person to inhabit the premises was actor James Dean, who lived there for two years and now has a suite named after him.

To learn more about the Iroquois & Lantern's Keep, go to: The Iroquois Hotel

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Concerned (©photo by monsterdimka, courtesy of morgueFile.com)

We have already allowed the spread of genetically modified crops into our agriculture at great cost to our economy and with unknown effects on our bodies

Only 26% of Americans believe their food contains genetically modified organisms (GMOs), according to the nonprofit Organic Consumers Association. But 80% of non-organic, processed foods (basically every product containing soy, corn, canola, cottonseed oil, sugar beet derivatives or ingredients from animals fed soy or corn) are contaminated with genetically modified organisms.

A statement from OCA says, “People don't think they're eating genetically modified foods because they have no way of knowing whether they are or not. Genetically modified foods aren't labeled.”

No one really knows with certainty what the effects of eating GMO foods will be on human beings, but GMOs have been linked to organ disruption in 19 animal studies. And, when Monsanto's engineered genes were found in the blood of pregnant women and their babies, scientists concluded it must have gotten there through eating GMO-fed animals, says OCA..

Feeding GMOs to Infants

Even some baby foods that are certified USDA Organic foods contain GMOs, as do some infant formulas, children's vitamins, and dairy products. They are produced for our children with the Martek corporation's "Life'sDHA" and "Life'sARA," which are artificial nutraceuticals that mimic essential fatty acids found in eggs and fish.

To learn more about keeping kids safe, go to: Get GMOs Out of Organic Baby Food!

Keeping Track of Genetically Engineered Crops

Congressman Dennis Kucinich has introduced legislation that would prohibit open-air cultivation of Genetically Engineered (GE) pharmaceutical and industrial crops, preventing biological contamination of our food supply. The bill would also establish a tracking system to regulate and ensure the safety of GE pharmaceutical and industrial crops.

“We must take steps to prevent genetically engineered organisms from being grown in a way that could do irreversible damage to our food supply. Under pressure from profit-minded industry, we have already allowed the spread of genetically modified crops into our agriculture at great cost to our economy and with unknown effects on our bodies,” said Kucinich.

To learn more about the bill, go to: The Genetically Engineered Safety Act

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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In a classic David and Goliath struggle, America’s organic farmers and “seed” farmers are suing Monsanto, et al, to protect their rights to do business

Written by Linda West Eckhardt, Everybody Eats News

I’d never met Farmer Jim Gerritsen before Sunday, when I attended the Occupy Wall Street Food Justice event held in La Plaza Cultural in Manhattan, but I had been a beneficiary of his organic seed business, Wood Prairie Farm. Last year, I bought organic seed potatoes and potato growing bags from Maine. Guess where that product came from? The family farm of Jim and Megan Gerritsen.

What I didn’t know was that Jim Gerritsen has taken a leadership role in the lawsuit brought by an alliance of organic farmers against the monolithic Monsanto.

All I knew was that the potatoes I grew in that big black bag in the back yard seemed like a miracle every time I pulled up another spade full. But now, I can see that Jim Gerritsen is planting more than seeds in the ground. He’s planting hope for America's food crops, and for all of us.

The Farmers' March with Occupy at La Plaza Cultural Garden

In a classic David and Goliath struggle, America’s organic farmers and “seed” farmers are suing Monsanto, et al, to protect their rights to do business.

It seems impossible to believe, but this one monolithic company has made an aggressive attempt to squelch conventional farming worldwide. How? They have patented their own seed, and if any farmer in the vicinity of a Monsanto seeded farm is caught planting their own saved seed, they are sued for copyright infringement.

Monsanto is huge, aggressive and not afraid to go after small and larger farmers who assert their right to save and plant seed.

So when the Farmers met the Occupy Wall Street people in New York’s La Plaza Cultural, it was all systems go for the farmers as they told their story.

If you’ve ever been anywhere near farming, you know that farmers make an art and a science out of saving back their best seed to plant the next year. Or, they make alliances with seed farmers of their choice to buy the best seed to grow their crops.

Young Farmers March with Occupy

And, before I go one step further, I want to plant this fertile idea in your head. The lawyer who worked for Monsanto at the time of this litigation, and who crafted their argument was none other than Clarence Thomas, who now sits on the Supreme Court, having prevailed in a very public battle with a female lawyer who accused him of sexual harassment. You don’t say? What a surprise.

A pig in a black robe is still a pig.

But I digress.

So the intended consequences of this law are thus. Say you are Farmer Brown and you are growing corn. The wind blows seed from a nearby farm into your “bar pit”. You harvest it along with your own crop.

Then Monsanto discovers that this seed which simply was carried on the wind to your place is their “patented” seed, so they sue you for patent infringement.

It can cost lots of money and lots of time to fight this. Many farmers cave, and begin purchasing seed from Monsanto to avoid litigation.

So what’s wrong with that besides the plain bullying tactics the company uses? Isn’t that the American Way? Big dog wins?

The Monsanto seed has been genetically engineered to resist “Roundup”, Monsanto’s signature herbicide. The process is this. The land is sprayed with Roundup before the crop is planted. Then, nothing will grow on the land but the Roundup resistant seed.

So what, you say? This also means no earth worms, no bees, no butterflies, no birds. It means the earth itself is essentially “dead”, and must be fertilized with chemicals from – guess who? Monsanto.

It means the farmer is married to Monsanto until death do them part.

Now this might be all fine and dandy but the crop yields go DOWN, the crop cost goes UP, and the poor farmer is left in the squeeze.

In India, literally thousands of depressed farmers who have been bankrupted by this system have reacted by drinking Roundup themselves. Yes it’s a nerve toxin and yes, it kills humans too.

So a coalition of 84 plaintiffs, organic farmers and seed farmers representing 300,000 people have sued Monsanto.

Jim Garritsen, an organic seed farmer representing the lawsuit, known as Osgata vs Monsanto and owner of Wood Prairie Farm, http://www.woodprairie.com from Bridgewater, Maine, came to New York City to and the Occupy Wall Street Food Event at La Plaza Cultural, December 4, 2011, and here’s what he had to say.

“Seed is the ultimate defense against Big Ag. You can farm in an ecologically sound way, in a responsible way, and feed people.

“We are faced with a broken system in this country. We must assert our control.

"This Occupy Movement has become the Conscience of America."

“We farmers stand with you. We need to protect our organic seeds.

“We don’t want the corporations to keep us under their thumb.

“I had never been to New York City before today. But I believe it is important for us to stand together. We brought this lawsuit against Monsanto because organic seed is the basis for agriculture. Healthy seed yields healthy crops and healthy food.

“According to the patent lawyer we have consulted, Monsanto made many mistakes in its pleading. And we believe we will prevail.”

So maybe Clarence Thomas wasn’t any better lawyer than he is Supreme Court Justice where he is widely known as the Do Nothing Judge.

“People need to eat,” continues Mr. Garritsen. “We need to reach out to kids, to get them involved. Lots of rural farmers welcome city kids to come and work on the farms.

“Start your own farm on public property in the city. Our country and our democracy depends on it.”

The crowd of 500 people in the park gave Mr. Garritsen a vigorous round of applause. A number of other impressive speakers continued. Then the participants joined in The Farmers' March to Zuccotti Park and ultimately to Trinity Church for a Communal Supper.

To read more about Monsanto and its practices, see http://www.grist.org/industrial-agriculture/2011-03-10-debunking-myth-that-only-industrial-agriculture-can-feed-world,

Or: http://www.woodprairiefarm.com/index.php/component/content/article/14-monsanto/80.

(This article was previously published on Everybody Eats News.)

Linda West Eckhardt

About the Author

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.

To learn more about Linda’s amazing new website, go to: Everybody Eats News

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Collard Greens (photo by © Vtupinamba | Dreamstime.com)

A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.

June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.

Ingredients for 6 Servings

• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)

Preparation

1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water

2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.

3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.

4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)

Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.

*June Jacob’s Creole Seasoning Mix (from “Feastivals”)

Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder

To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Silver Belle (©photos courtesy of Cockspur Rum)

With the holiday season now in full swing thoughts have turned to libations to suit this festive time of year. Our friends at Cockspur Rum have suggested giving their Silver Belle recipe for a sweet concoction that will please holiday guests. Having given it a thorough tasting, we're convinced they're on to something. Check the online shops if you can't locate an ingredient at your local store, you want to appreciate the full pleasure of this one!

Remember to sip carefully and keep safe!

Silver Belle

Ingredients for 1 Drink

• 1½ Ounces of Cockspur Rum
• ¼ Ounce maraschino liqueur
• ¾ Ounce Earl Grey tea
• ¾ Ounce Hibiscus Grenadine
• ¾ Ounce pineapple juice

Preparation

1. Shake well with ice and strain into a chilled cocktail glass.

2. Garnish with a maraschino cherry.

To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Posted by Jeff Deasy at 01:00 AM | Permalink | TrackBacks (0)

As Wall Street’s corrupt influence on the economy has grown, the corporate ownership of our food system has hurt the health and livelihood’s of some of our most vulnerable communities.

This Sunday, December 4th food justice activists and occupiers will be travelling from as far as Colorado, Iowa, Maine and Upstate New York to join together for the Occupy Wall Street FARMERS’ MARCH. Through a day of dialogue, musical performances, and a march, farmers and their urban allies working for food justice in their communities will form alliances to fight and expose corporate control of the food supply.

Events throughout the day will call and inspire participants to fight against the corporate manipulation of the agriculture system. An industry that is responsible for using chemical toxins tied to soaring obesity rates, heart disease and diabetes and limiting access to affordable, wholesome food to the country’s poorest citizens.

The event will kick off at 2pm at La Plaza Cultural Community Garden with a musical performance followed by remarks from food justice activists and occupiers. They will share their stories and listen to their peers as they highlight the role of urban-rural solidarity in building a sustainable food system as well as challenges of family-scale farmers in a culture of corporate dominance.

March Begins at 4pm from La Plaza Cultural Community Garden

At 4pm, musicians will be among those leading the Farmers’ March in a colorful parade from La Plaza to Zuccotti Park/Liberty Plaza, the site of a Solidarity Circle at 5pm. Stories of struggle, triumph and ruminations about the role OWS might assume in the food justice movement will help form the circle. The circle will close with a Seed Exchange.

Participants are encouraged to express their dissent creatively, donning fruits hats, wearing burlap sacks, carrying brightly colored signs and moving in time to the beat of the drums. Please join us, farmers, ranchers, farm workers, urban gardeners, foodies and supporters of all kinds in the Occupy Wall Street FARMERS’ MARCH.

Speakers will include:

George Naylor - Iowa farmer and president of the National Family Farm Coalition.

Jim Gerritsen - Maine based farmer who was named one of 20 world visionaries by Utne Reader in 2011 and is the lead plaintiff in a class action lawsuit against Monsanto.

Karen Washington - Founder of City Farms Market and board member at NYC based organization Just Food.

Severine von Tscharner - Food advocate and producer of the film “Green Horns”, profiling young farmer entrepreneurs.

Jalal Sabur - Founding member of the Freedom Food Alliance and advocate working on the alliance of black urban communities with black rural farmers.

Mike Callicrate - Colorado cattle rancher, entrepreneur and rural advocate .

Andrew Faust - World renowned permaculture expert and educator.

Should be a very exhilarating day!

Posted by Jeff Deasy at 12:15 AM | Permalink | TrackBacks (0)